Dark Chocolate Ganache
Dark chocolate ganache is the result of emulsifying hot heavy cream into finely chopped dark chocolate. You want a ratio of one-to-one by weight for a versatile consistency that works for pouring, glazing, or, once chilled, rolling into truffles.
Temperature control is your only real obstacle.
Use chocolate that contains at least 60% cocoa solids for the best structure. If your cream is boiling or your chocolate pieces are too large, the emulsion will break and turn grainy.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Whisk
- Chef's knife
What goes in.
- 8 ozdark chocolate (60-70% cocoa), finely chopped
- 8 ozheavy cream (at least 36% fat)
Creating the stable bond
Do not rush the initial stir. Start in the center of the bowl with small, tight circles until a dark, glossy core forms, then slowly expand your reach to incorporate the rest of the cream.
The method.
Prep the chocolate
Place the chopped chocolate in a clean, heat-proof bowl. Ensure pieces are uniform in size, no larger than a small pea, so they melt evenly.
Heat the cream
Bring the cream to a bare simmer in a saucepan over medium heat. Look for small bubbles forming around the edges; remove from heat immediately before it reaches a rolling boil.
Combine
Pour the hot cream over the chocolate. Let it sit undisturbed for exactly three minutes to allow the heat to penetrate the center of the chocolate pieces.
Emulsify
Using your whisk, start at the center of the bowl. Stir slowly in a tight circular motion until the mixture transforms from separate parts into a thick, uniform, glossy mass.
Cooling
If using as a glaze, use while warm. For piping or truffles, press a piece of plastic wrap directly onto the surface to prevent a skin from forming and let it sit at room temperature until firm.
Other turns to take.
Soft Ganache
Increase the cream to 10 ounces for a lighter, sauce-like consistency suitable for dipping fruit or drizzling over ice cream.
Firm Ganache
Reduce the cream to 6 ounces to create a dense, stable filling that holds its shape well for tart shells or cake layers.
When it doesn't go to plan.
If the ganache looks split or oily, whisk in a tablespoon of room-temperature cream or warm milk one teaspoon at a time until the gloss returns.
Avoid using chocolate chips, as they contain stabilizers that prevent smooth melting.
If you want to add flavor, such as vanilla bean paste or espresso powder, stir it into the cream before heating.
The ones that keep coming up.
Can I store leftover ganache?
Yes. Keep it covered in the refrigerator for up to one week. To reuse, warm it gently over a double boiler or in 10-second bursts in the microwave, stirring well each time.